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Basic Bombe Mixture II
Preparation info
- Yield:
1½ qt
- Difficulty
Easy
Appears in
Published 2008
Ingredients
| Ingredients | U.S. | Metric |
| Egg yolks |
Method
Procedure
- Whip the egg yolks lightly in a stainless-steel bowl, then gradually beat in the syrup.
- Set the bowl over hot water and whip the mixture with a wire whip until it is thick and creamy, about the consistency of a thick hollandaise sauce.
- Remove the mixture from the heat, set it over ice, and continue whipping until it is cold.
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